View Single Post
Old 12-31-2012, 09:35 AM   #1
mama2jack's Avatar
mama2jack
Registered Users
seller
 
Join Date: Mar 2007
Location: Missouri
Posts: 5,723
My Mood:
Question Going to sell specialty cakes...

So, I have been making specialty cakes for years for family and a few friends. Mostly birthday and shower cakes but I have also done a few weddings. Usually I ask for the cost of ingredients Or give the cake as my gift. I have had requests from non-family/friends but turn them down because it is just too time consuming to do if I am not being paid. Dh got me some new equipment and I got a few hundred $ for christmas that I was thinking of investing in a few more tools and ingredients so that I could start out on a very part time basis.

I belong to another forum that is mostly cake decorators but I am looking for the point of view coming from a customer.

When pricing a specialty cake. I can't decide whether to start pricing at a per-serving basis or a per-cake/tier basis. There are pros and cons to both. As a customer which would you prefer? why?

Also if you were purchasing a specialty cake would you most likley go for the tried and true flavors to serve your guests or lean toward something more out of the box that you are less likely to find at a big box store?
I usually develop a recipe for each event just to do something different but that is risky for a paying client and could be expensive if it flops. I would like to offer a handful of flavors and filling options.
I am doing a white almond sour cream with a sweet cream/fresh strawberry filling for my friends baby shower on sunday. That flavor will probably be one of the ones I offer. I was also thinking of developing a dye-free red velvet. Possibly a vegan option or two?
Opinions? flavor suggestions?

TIA!
__________________
~Jessica~Adoring wife to Chris best mommy I can be to Jackson and Weston. I CD, ERF, EBF, BW, and kept my second boy intact!
mama2jack is offline   Reply With Quote